Fun St. Patrick's Day feasting

Recipes to bring the Emerald Isle home

Minty Mashed Peas

Ingredients

2 tablespoons olive oil

1 (16 ounce) package frozen peas

1 bunch fresh mint leaves

1 bunch green onions, chopped

2 tablespoons butter

2 tablespoons brown sugar

salt and pepper to taste

Directions

Heat the olive oil in a skillet, and cook and stir the frozen peas, mint leaves, and green onions until the peas are hot and tender but still bright green, 7 to 10 minutes.

Pour the peas into a bowl, and mash until the peas are thoroughly crushed but still slightly chunky.

Stir in the butter, brown sugar, and salt and pepper, and mix until the sugar has dissolved. Serve warm or cold.

Deluxe Corned Beef Hash

Ingredients

2 tablespoons butter

2 tablespoons extra-virgin olive oil

1 large onion, chopped

5 large Yukon Gold potatoes, peeled and cut into 1/4-inch cubes

1 large carrot, coarsely shredded

2 pounds cooked corned beef, cubed

2 tablespoons chopped fresh parsley

1/4 teaspoon dried thyme leaves

salt to taste (optional)

1/2 teaspoon ground black pepper, or to taste

Directions

Melt butter with the olive oil in a large skillet over medium heat, and cook the onion just until it begins to brown, about 8 minutes

Stir in the potatoes and carrot, and cook until tender, about 15 minutes, stirring occasionally.

Stir in the cubed corned beef, parsley, thyme, salt, and pepper.

Let the mixture cook until hash is crisp and browned, stirring often, 10 to 15 more minutes.

Irish Soda Bread Cookies

Ingredients

2 cups all-purpose flour

3/4 cup white sugar

1/2 teaspoon baking soda

1/2 cup butter

1/2 cup dried currants

1/4 cup buttermilk

1 egg

1/4 teaspoon salt

1 teaspoon caraway seed

Directions

Preheat oven to 350 degrees F (175 degrees C).

Combine dry ingredients in a mixing bowl. With a pastry blender, cut in butter until mixture resembles coarse meal. Stir in currants.

Mix in beaten egg. Pour in milk and mix with a fork to make a soft dough (may need a little more milk).

On a floured surface, shape dough into a ball and knead lightly 5 or 6 times. Roll out dough to 1/4 inch thick and cut into squares and triangles with a knife (approximately 2 inches in diameter).

Bake for 12 to 14 minutes or until slightly browned.

NAN Dining Guide Spotlight on 03/17/2019

Upcoming Events